Roasted Cauliflower Frittata


1 small head cauliflower, chopped into small florets

6 large eggs

2 cloves garlic, minced

2 oz grated Manchego cheese

2 oz grated Parmesan cheese

3 tbsp cream

2 tbsp fresh minced parsley

2 tbsp fresh minced chives

3/4 tsp salt

1/4 tsp ground pepper

2 tsp smoked paprika

pinch of cayenne pepper

2 tbsp olive oil, divided


Preheat oven to 400 degrees. Place a piece of tin foil or a Silpat on a large sheet tray and scatter cauliflower on top. Drizzle with olive oil and roast for about 20 minutes - until slightly charred. Remove from oven and set aside.

Reduce oven temperature to 375 degrees. Drizzle in the remaining tablespoon of olive oil into a 9" cast iron skillet and place skillet in the oven to heat up.

Crack the eggs into a large bowl. Whisk in the cream, fresh minced herbs, spices, garlic and cheese. Add the roast cauliflower and stir well until everything is combined.

Remove hot skillet from the oven and carefully pour the egg mixture in. Place in oven and bake for 25-30 minutes, until top is golden and puffy.

Let frittata rest in the skillet for 5 minutes before slicing. Serve warm or cold with a salad on the side!


1 hour